This dessert is like a dream – light, airy, silky, and creamy without being sticky. Picture three delicious layers, each tasting like white, milk, and dark chocolate ice cream. I couldn’t stop enjoying every bite!
Triple Chocolate Mousse Cake
Ingredients
Chocolate Cake:
- 1/4 cup 1/2 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream at room temperature
- 1/2 teaspoon vanilla extract
- 2 egg whites at room temperature
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/4 cup + 2 tablespoons Hershey’s special dark cocoa
- 1 1/8 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk at room temperature
- 2 tablespoons water at room temperature
**Chocolate Fudge:**
- 6 ounces semi-sweet chocolate chips
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
**Chocolate Mousse:**
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1 3/4 cups heavy whipping cream divided
- 8 ounces semi-sweet chocolate chips
- 3/4 cup powdered sugar
**White Chocolate Mousse:**
- 1 1/4 teaspoons unflavored powdered gelatin
- 1 1/2 tablespoons water
- 9 ounces white chocolate chips
- 1 3/4 cups heavy whipping cream cold, divided
- 1/3 cup powdered sugar
Instructions
**Cake and Fudge Layer:**
- Preheat oven to 350°F (176°C) and prepare an 8-inch cake pan with parchment paper.
- Cream softened butter and sugar until light and fluffy.
- Add sour cream and vanilla, mix well.
- Add egg whites one at a time, mixing after each.
- Combine dry ingredients in a separate bowl.
- Alternate adding dry ingredients and the milk mixture to the batter.
- Bake for 19-21 minutes, cool, and prepare for layering.
**Chocolate Mousse:**
- Cook egg yolks, sugar, and 1/2 cup of cream in a double boiler.
- Melt chocolate chips, whisk in the egg mixture, and set aside to cool.
- Whip remaining cream and fold it into the chocolate mixture.
- Spread chocolate mousse on the cake and refrigerate for about an hour.
**White Chocolate Mousse:**
- Sprinkle gelatin over water and let it sit for 5 minutes.
- Microwave 1/2 cup of cream until boiling, add gelatin, and whisk.
- Pour hot cream over white chocolate chips, whisk until smooth, and set aside to cool.
- Whip remaining cream and fold it into the white chocolate mixture.
- Spread white chocolate mousse on top of the chocolate mousse and refrigerate for 3-4 hours.
**Finish off the Cake:**
- Remove the cake from the pan, smooth the sides if needed, and place it on a serving plate.
- Decorate with chocolate curls and a sprinkle of cocoa powder.
- Keep the cake refrigerated until ready to serve. Enjoy!